Prakash K. Sivanathan, Niranjala M. Ellawala

Maalu Mirisata

Name: Maalu Mirisata
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 1 tbsp Bathapu Thuna Paha (curry powder); 1 tbsp Bathapu Thuna Paha (curry powder); 200 ml (7 fl oz/generous ¾ cup) coconut milk; 1 goraka clove (Malabar tamarind) (or juice of ½ lime at the end); 1 goraka clove (Malabar tamarind) (or juice of ½ lime at the end); 1 goraka clove (Malabar tamarind) (or juice of ½ lime at the end); 200 ml (7 fl oz/generous ¾ cup) water; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; ½ tsp salt; juice of ½ lime; 1 green chilli, slit lengthways and deseeded; 8 fresh curry leaves; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 2.5 cm (1-inch) cinnamon stick, broken into two; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; 1 medium tomato, medium diced; 1 tsp ground turmeric; ½ tbsp ground cumin; ½ tbsp ground coriander; 1 tbsp chilli powder; 3 tbsp oil; ½ tsp mustard seeds; 1 tsp cumin seeds; ½ tsp fenugreek seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna<

Asia
Sri Lanka
Fish course
Pescatarian
Gluten-free
Spicy

Method

Wash the fish well, and cut it into small steaks or chunky pieces depending on the type of fish. Wash the pieces once more and put them in a bowl with the lime juice, salt, turmeric, cumin, coriander and chilli powder and leave to marinate for 15–20 minutes.

Heat the oil in a medium, lidded saucepan over a low heat, then add the mustard seeds. Let them cook for a few seconds until they